28 March 2008

It is Spring in Canada. I have been boasting of our beautiful sunshine and warm temperatures (considering my family all live back East and are still digging out from under the snowbanks). It is sometimes nice to gloat....and then...disaster strikes and we get a small but significant snow squall. Mind you the storm lasted about 15 minutes and the snow, although it did accumulate, was gone in another 5 minutes...but as I said "IT IS SPRING IN CANADA." The good thing is that the snow squall happened while I was at work..so no harm done. At lunch I went for my usual walk and the sun was shining, the forsythia were in bloom...the birds were singing...you get the picture.

I am told that the cherry blossoms are blooming in the south Okanagan and the golf courses, of which we have over 70, are open...so as I already mentioned Spring has Sprung in Canada!!!!

Asparagus and peas abound in the markets, but, they are not locally grown...at least not yet. To get myself in the Spring-time mood I whipped up this delicious and creamy risotto. You can serve it to 4 for a nice light meal or 6 as an appetizer. This is my favourite "go to" risotto recipe with it's delicate lemon flavour. It reminds me of avgolomeno the quintessential Greek dish....no wonder it is my favourite!!!

I haven't been eating much at home this week so excuse my lack of posts. I could post about Kraft Dinner...but the masses would revolt...wink...wink...I have been celebrating friends birthdays and cheering friends up and eating wonderful foods out there in the valley. I am a Valley-Girl after all :D

1. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and sauté for 5 to 7 minutes, until tender. Add rice and stir for a minute to coat with the oil and butter. Add white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the stock, two ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. The whole cooking process will take 25 to 30 minutes.

2. Meanwhile, discard the tough ends of the asparagus and cut the tips diagonally in 1 1/2-inch lengths. Blanch in boiling salted water for 4 to 5 minutes, until tender. Drain and cool immediately in ice water.

3. When the risotto has been cooking for 15 minutes, drain the asparagus and add to the risotto with the peas, lemon zest, 2 teaspoons of salt and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

4. Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture, plus the Parmesan cheese. Allow to sit off the heat for a few minutes, sprinkle with salt and pepper to taste, and serve hot with a sprinkling of chives and more Parmesan cheese.

27 comments:

Oh Val! I love Rice in all ways!!!! I wanted to post a risotto myself but still haven't found the moment. Yours looks absolutely springfull and delicious!!! Spring is behaving funny here too, but that's the way it is, right? We had some very cold days lately... but weather man said that the weekend will be sunny again :D

I am thrilled you are into your season of spring! And your photo surely proves it! I like risotto served in a bowl like you have with a glass of wine and a salad. Dinner is served! Yours looks so great and creamy, YUM!And that photo of the eggplants, TOO CUTE! I just love how folks get so creative with veggies!Enjoy your spring weekend Val:)

I have to say I find it kind of painful to read your blog these days as we are still up to our eyebrows in the dreaded white stuff out here, and I don't mean risotto. I'd like to be up to my eyebrows in that risotto!

Truly Nuria this has become my favourite risotto...several people have asked me to marry them over this:DI had a lovely bottle of Jackson Triggs Sauvignon Blanc with my ristto Deb:DI agree Simona:DMom & Sad went up skiing to Collingwood yesterday Lisa:There are so many delicious recipes for risott out there Ninja. N33ma. Mary & Hillary:DIt was to die for "sis" Ivy:DSpring is coming Java girl and Peter G:DIt is my fave Maryann.Judy I didn't know they called it something else in the States...I thought it was Kraft Dinner everywhere?????...wink...wink...Spring has really settled in Peter when the almond trees are blossoming:DGive it a try Kevin:D , Cynthia and Recipe Girl.I am sorry to cause you any pain Ferdzy:D

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My blog More Than Burnt Toast has been my passion for almost 12 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.